Braised Burdock Root

Side Dish

Braised Burdock Root (Kinpira Gobo in Japanese) is a very common Japanese side dish often found in bento boxes. You can cook this in advance, store it in an airtight container in the fridge for up to a week. Will be a nice little addition to your dinner.


  • 150g burdock root
  • 150g carrot
  • 1 tablespoon vegetable oil
  • a pinch of salt
  • 1.5 teaspoon sugar
  • 1.5 tablespoon mirin
  • 1.5 tablespoon cooking sake
  • 1 tablespoon shiro dashi
  • 1 tablespoon soy sauce
  • 1 piece dried red chili
  • 1.5 tablespoon sesame seeds


  1. Wash the burdock root and peel off the skin with back of a knife or rolled aluminum foil.
  2. Diagonally slice the burdock roots and then cut into thin strips. Same with the carrot.
  3. Heat a tablespoon of vegetable oil in a pan and stir fry the burdock roots and the carrot with a pinch of salt for a few minutes until they start to wilt.
  4. Add all the seasoning (sugar, mirin, sake, dashi, soy sauce, dried red chili) and cook until the sauce has reduced.
  5. Add sesame seeds, twisting and grinding them with your fingers. Or you can add the ready-ground sesame seeds.


  • Do not over peel the burdock roots to avoid losing its earthy flavor.
  • The usual kinpira gobo recipe uses sesame oil to stir fry but in this recipe, we use vegetable in stead. This really brings out the fresh ground sesame seeds flavor.
  • You can try topping some Parmesan cheese for a little twist, as the creator suggests in the video. It actually is surprisingly good!

Where is this recipe from?

Ryuji, a cooking expert. He has a YouTube channel with >2.6 million subscribers and published several recipe books which all of them became best sellers.

I love how he makes us think cooking is fun. And I love that all of his recipes are easy to make. With his recipes, beginners like myself can easily make great dish!